Oat Flour Pancakes
Fluffy, gluten-free, and vegetarian-friendly pancakes made with oat flour for a wholesome start to your day. Perfect for a quick, nourishing breakfast.
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 ½ cups oat flour certified gluten-free
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon optional
- 1 tablespoon sugar or sweetener of your choice
- 1 cup milk dairy or non-dairy
- 1 tablespoon apple cider vinegar
- 1 large egg substitute flax egg for vegan
- 1 teaspoon vanilla extract
- 1 tablespoon melted butter or coconut oil
Instructions
Combine the Dry Ingredients
- In a medium bowl, whisk together the oat flour, baking powder, salt, cinnamon, and sugar.
Prepare the Wet Mixture
- In a separate bowl or measuring cup, combine the milk and apple cider vinegar. Let it sit for about 2 minutes to curdle slightly (like buttermilk). Then add the egg (or flax egg), vanilla extract, and melted butter (or oil). Whisk until smooth.
Mix the Batter
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Avoid overmixing—some small lumps are fine. Let the batter rest for 5 minutes so the oat flour can absorb the liquid.
Cook the Pancakes
- Heat a non-stick skillet or griddle over medium heat. Lightly coat with butter or cooking spray. Scoop about ¼ cup of batter per pancake onto the skillet. Cook for 2–3 minutes, or until small bubbles appear on the surface. Flip and cook the other side for 1–2 minutes or until golden brown.
Serve & Enjoy
- Transfer the pancakes to a plate and keep them warm. Top with fresh fruit, maple syrup, or your favorite pancake toppings.
Notes
- Gluten-Free Check: Always verify your oat flour is labeled “gluten-free” to avoid cross-contamination.
- Vegan Option: Replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, set for 5 minutes). Use a plant-based milk and skip dairy butter if desired.
- Storage: Leftover pancakes can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat in a toaster or on a skillet.
- Flavor Variations: Add a handful of blueberries, chocolate chips, or nuts for extra taste and texture.